'Tis the season for pumpkin EVERYTHING: beer, M&M's, Oreos, waffles, vodka, chips, peanut butter, marshmallows, seltzer, muffins, ice cream, Pringles, toothpaste, tampons* and, of course, the classic PSL from Starbucks.** You name it, they probably make it in a pumpkin flavor. It's overwhelming.

Okay, fine, I'll admit it; I don't completely hate it. I'm actually enjoying my slow-paced ride on the Pumpkin Bandwagon[along with every other girl in America], but I did hop on a little late and with much less enthusiasm, so that's gotta count for something.

I'm definitely a fan of pumpkin beer [mostly the beer part] and have happily guzzled down one PSL this fall [it was a free drink for my birthday - thanks Starbucks! - and I had to ask for less than half the normal number of pumps of pumpkin syrup so I wouldn't pass out from a sugar overload]. I also love pumpkin bread. Sadly, I haven't had any since college when Katie's mom used to send her the most ah-mazing Halloween packages filled with Reese's cups and loaves of chocolate chip pumpkin bread [yes, there was always more than one]. Those were the days.

Since I might get kicked off this Bandwagon if I don't pick up my pumpkin game, I've decided to share with you a simple and healthy grab-and-go pumpkin-y breakfast topped with more pumpkin-y breakfast [aka a yogurt parfait topped with granola].

** PSL Side Note: I'm still confused why people are all, "OMG! Don't drink that! Do you KNOW how many chemicals are in those things?" DUH. How do you think they make them taste so good? I'm sure all the other delicious drinks at Starbucks, like their Non-Fat Soy Mocha Caramel Ribbon Java Chip Frappuccino Lattes with 4 shots and chocolate whip, are much better for you. It's like that time that man sued McDonald's for making him fat. [Actually, I think this happened more than once.] Just make better choices, people! Choose this healthy Pumpkin Spice Parfait instead :)

Soak the pitted dates in warm water for a few minutes to soften. Next, add soft dates to a food processor or blender and pulse into a paste. Add a splash of almond milk, if needed, to help it blend if it’s too thick. Once smooth, add your pumpkin purée, cinnamon, and pumpkin spice to taste and blend again. Add another splash of almond milk if needed.

In a separate bowl, mix yogurt, pumpkin spice and coconut flakes until well incorporated.

Preheat oven to 325. Line a 9x13 inch baking pan with parchment paper.

In a large bowl, stir together oats, coconut flakes, pepitas, chopped nuts, and chia seeds.

In separate bowl, whisk together brown sugar and pumpkin pie spice.

In a small saucepan over medium low heat, warm the honey, coconut oil, and vanilla extract. Once liquidy, remove from heat and whisk in pumpkin purée until well combined. Pour into the brown sugar-pumpkin spice mixture, stirring until uniform.

Add the wet ingredients to the dry ingredients and stir well to combine.

Pour the mixture into the pan and press into a flat, even layer with a spatula or a piece of parchment paper.

Bake for 35-40 minutes, until the top is golden brown. Remove the parchment from the pan and allow to cool completely before breaking into chunks [you can just use your hands for this].

Store in an airtight container.

NOTE: This granola comes out relatively soft and chewy which is how I like it. If you prefer crispier, crunchier granola, preheat your oven to 350, add 1-2 tbsp more coconut oil, and bake on a parchment-lined baking sheet [or two, so it's not crowded] for about 25 minutes or until browned, tossing halfway through and watching closely at the end [it'll brown quickly]. Cool completely on the baking sheet or in a heat-safe bowl and store in an airtight container.